Shannon's Crunchy Chocolate Chip Cookies

Ingredients

• 3 1/2 cups all-purpose flour
• 1 tablespoon baking soda
• 1 teaspoon salt
• 1 cup firmly packed brown sugar
• 1 cup granulated sugar
• 1/2 cup butter
• 1/2 cup margarine
• 1 large egg
• 1 tablespoon skim milk or water
• 2 teaspoons vanilla extract
• 1 cup canola oil
• 1 1/4 cups crushed corn flakes
• 12 ounces chocolate chips

Directions

1. 1

   Preheat oven to 325°.

2. 2

   Mix flour, baking soda, and salt together in medium bowl.

3. 3

   In large mixing bowl, beat butter, margarine, brown sugar, sugar, egg, milk, vanilla and oil until mixture is creamy and well-blended.

4. 4

   To creamed mixture, beat in flour mixture, a little at a time, beating well after each addition.

5. 5

   Stir in corn flakes and chocolate chips.

6. 6

   Drop by heaping teaspoonsful on an ungreased cookie sheet, placing dough about 2-inches apart.

7. 7

   Bake about 12 minutes or until cookies start to very lightly brown on the edges.

8. 8

   Remove from oven and let cool about 2 minutes.

9. 9

   Remove cookies from cookie sheet and place on rack to completely cool.

10. 10

    Store in air-tight container.

11. 11

    Cookies would keep for several weeks without refrigeration, but they won't last that long.

12. 12

    VARIATION: Spread dough into a 2x11x15-inch cookie pan.

13. 13

    Bake for 20-30 minutes, until set in the middle.

14. 14

    Cool slightly and cut into squares.

15. 15

    Cool completely and remove from pan.

16. 16

    ALTERNATIVE: Omit corn flakes and use 1 cup quick cooking oatmeal.